I've never really been a fan of 'Indian Sweets' but there were a couple that I loved! One of them was Maava Na Penda. Well....since going vegan, I've not thought about them much or missed them, BUT I made some Penda on Friday... The texture wasn't the same, but the taste was lush!
Preparation
This recipe makes 16 Pendas
Cooking Instructions
- Heat the 4 teaspoons of soya milk
- Mix the saffron strands in it and let sit for 5 minutes
- In a bowl, mix the ground almonds, coconut flour, sugar, salt and cardamom powder
- Add the sugar syrup and soya milk which has saffron in it and mix well
- Add the 1/4 cup of soya milk and mix to make a soft dough
- Make flat discs with the dough – I did this straight on the greaseproof paper using a biscuit cutter that was 48mm in diameter
- Add some chopped almonds on top of each Penda
- Bake at 150 Celsius for 9-10 minutes – they will expand a little
- Let them cool completely before serving or storing
- Store in the refrigerator in an airtight container for up to a week
- Serve when chilled
Adapted from Vegan Richa
